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Tuesday, December 14, 2010

I feel like I need to apologize. See, I try to post a good variety of healthy dinners, with a few indulgent meals and treats thrown in. But it seems like lately I've been sharing more and more sweets and fewer healthy dinners. I feel like maybe I should apologize, but hey - they're all delicious, so I don't feel that bad. Plus, it's the holidays - and people want sweets at this time of year!

However, people also want snacks and appetizers. 'Tis the season for cocktail parties and potlucks, and when I can, I like to take a healthy option. There are sure to be plenty of dishes filled with cheese, butter, meat, etc. One of my favorite things to make is hummus, and this is a fun twist. You can really make hummus out of any bean: black beans (which is Joey's favorite), white bean, and of course the classic hummus made with chickpeas.

If you've been reading my blog for a while, you may remember the Beer Pairing Dinner that Joey and I hosted this summer, and I served this as a bonus course while people arrived and milled around. I actually made the accompanying corn bread sticks to use as dippers, and while they tasted fine, I wouldn't recommend them simply because they broke when dipped into the hummus, and were a bit dry as well. Pita chips are just fine with these, as are corn chips and veggies.

The black eyed peas give the hummus a nice southern twist, and I think it would be a welcome addition to any buffet or party. In fact, I think I'll make it again for New Years Day at my in-laws house. After all, black eyed peas do represent money for the coming year. :-)

Black Eyed Pea Hummusadapted from Carolina Cooking by Debra Zumstein, originally from 700 Dayton - The Mansion at Forsyth Park

1 (16-ounce) can black eyed peas, rinsed and drained

2 cloves garlic, chopped

1/4 cup tahini paste, well stirred

juice of 1 lemon

1/3 cup extra virgin olive oil, plus more for drizzling

kosher salt and freshly ground black pepper

1/4 tsp paprika, plus more for sprinkling

pinch cayenne

1 Tbs minced fresh parsley leaves

In the bowl of a food processor fitted with a steel blade, combine the black eyed peas (reserving 2 tablespoons), garlic, salt and pepper, paprika, cayenne, and parsley, Process 15 seconds, until almost fully ground.

In a small measuring cup, combine the tahini, lemon juice, and oil. With the machine running, pour through the feed tube and continue to process 1 minute, until the mixure is smooth. If it seems too thick, add water, a few teaspoons at at time, until the desired consistency is acheived.

Transfer to a serving bowl, sprinkle with paprika, drizzle with olive oil, and scatter the remaining black eyed peas over the top. Serve immediately or chill until ready to serve.

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